Planning a Trim Healthy cooking day

As you know, we are preparing for “back to school” in our house. One way that we’re doing this is planning and prepping meals.


To do so, I have planned and created four separate meal planning days: one for breakfast, one for lunches, one for dinners, and one for condiments/sauces and snacks. 

My family follows the Trim Healthy Mama way of eating, which is a sugar free plan. Natural sweeteners, such as stevia, are used, as are gluten free flours. 

Today I’d like to show you my breakfast planning day. I cooked for four hours and ended up with almost three weeks of breakfasts. 

Pictured below: breakfast burritos (S), waffle breakky sandwiches (S), chocolate waffles (S) and regular waffles (S). 

Pictured below: breakfast burritos with egg, cheese and sausage on low carb tortillas, and some with bacon, egg and cheese. Both of these are S breakfasts.


Pictured below: six chocolate waffles (e), six regular waffles (e), two loaves of sprouted grain bread (e).


We are often in a hurry in the mornings, so having these breakfasts already prepared means we can just grab what we need and take it with us, if need be. This way no one goes without breakfast and everyone is well nourished and happy!

To see recipes, click the links below. All of these recipes are in the cookbook, but these links go to other websites.

Trim Healthy Waffles (e)

Chocolate waffles (e)

Wafflized breakky sandwich (S)

Breakfast burritos (S)

Soft sprouted bread (e)

In the next few weeks, I will show you the lunches and dinners. I hope this has been helpful to you!

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Planning a Trim Healthy Mama cooking day…and a free printable menu planner 


First of all, I am not affiliated with Trim Healthy Mama, or its founders Pearl Barrett and Serene Allison. I am just a loyal follower and a greatful fan. 

Have you heard of make ahead freezer meals? We are on a quest to make meal times easier and more simple at our home. I have always wanted to have a cooking day so I could make some meals ahead of time and freeze them. 

I decided to create a seven day meal planner so I could plan what meals we’d eat each week and then create a shopping list for each week as well. 

I am printing off four of these seven day planners, filling them out, and then buying the ingredients needed to make the meals. Here’s a little snapshot of what I’ve done so far:


I intend to have about a month’s worth of meals in my freezer when I’m finished cooking. The idea is to cook all day and have a whole month of foods to eat. In order to have a successful cooking day, you must plan ahead as much as possible. I want to make sure I have all the ingredients I need before the cooking day begins. 

You can find all the Trim Healthy Mama recipes in their cookbook, but you can also find tons of them on Pinterest or BrianaThomas.com.

You can download this meal planner as well. Just right click on the images below to save them to your device and print them. 


Happy cooking!

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate AddictThe Turquoiseaquifer and HomeA Place of My TasteThe Happy Housie, The Blissful Bee, My PinterventuresThe Lady Prefers to SaveThe Kolb Corner, Craving Some Creativity,  Let’s Get Crafty, Diane and Dean DIY,  Starfish CottageBluesky Kitchen,  Potentially Chic,  McCall Manor, and Odds and Evans,  The Quintessential MommyChristine Everyday,  Little Miss DexterousDécor To AdorePoofing the PillowsAt Home With JemmaWhite Spray Paint,  and French Country Cottage!

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Recipe: THM style Joseph’s Pizza

I’ve been actively on the Trim Healthy Mama plan for about 16 months now, and I’m slowly but surely getting my family on board as well.

I recently tried this pizza recipe from the THM cookbook. It calls for a Joseph’s pita, but all I had were flatbreads. Also, you’re going to need a sugar free pizza sauce. You can make your own or you can purchase the No Sugar Added sauce at Aldi’s. I originally tried to use Classico but it does contain sugar, so it’s off plan.


Swap out the Classico for a sugar free sauce and here’s your cast of characters.

First, preheat your oven to 400 and bake those pitas or flat breads for about 5 minutes so they’ll be crispy.


Let them stand for two minutes before saucing them up. Add your cheese and pepperoni.


Then, pop these guys back in the oven for about 5 minutes.


See? Super easy. And pretty cheap. And totally customizable. Since these are “personal pan” sized, you can make them with whatever toppings you please.

Cheap, easy, customizable AND healthy. What could be better than that?

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate AddictThe Turquoiseaquifer and HomeA Place of My TasteThe Happy Housie, The Blissful Bee, My PinterventuresThe Lady Prefers to SaveThe Kolb Corner, Craving Some Creativity,  Let’s Get Crafty, Diane and Dean DIY,  Starfish CottageBluesky Kitchen,  Potentially Chic,  McCall Manor, and Odds and Evans,  The Quintessential MommyChristine Everyday,  Little Miss DexterousDécor To AdorePoofing the PillowsAt Home With JemmaWhite Spray Paint,  and French Country Cottage!

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Easy fall soups: chicken noodle soups

I love making soups! It’s cheap, easy, and there is usually a lot left over. I have made veggie soups, taco soups, and chili, but have never before made chicken noodle soup. I decided I wanted to make a really simple recipe with only a few ingredients, so here is what I came up with. You will only need the following ingredients: chicken broth, No Yolks noodles, carrots, celery, parsley flakes, oregano, and chicken.

Making this soup is ridiculously easy:

1. Combine your thawed chicken and chicken broth in a stock pot. Boil until the chicken is cooked through. I use boneless chicken breasts so I can save the time I would have spent deboning them.

2. Remove the cooked chicken, chop into bite sized pieces and set aside.

3. Bring chicken broth to a simmer. Add celery and carrots, and heat until the veggies are soft.

4. Bring noodles to a boil, drain, and add them to the broth. Add the chicken pieces to the broth. Add parsley and oregano to the broth.

5. Bring the broth and all ingredients to a boil. Let the soup boil 5 minutes. Add salt and pepper to taste.

Want a printable recipe card? Right click on the card below to print the recipe. For best results, print on a 5X7 recipe card.

Enjoy your week!!

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate AddictThe Turquoiseaquifer and HomeA Place of My TasteThe Happy Housie, The Blissful Bee, My PinterventuresThe Lady Prefers to SaveThe Kolb Corner, Craving Some Creativity,  Let’s Get Crafty, Diane and Dean DIY,  Starfish CottageBluesky Kitchen,  Potentially Chic,  McCall Manor, and Odds and Evans,  The Quintessential MommyChristine Everyday,  Little Miss DexterousDécor To AdorePoofing the PillowsAt Home With JemmaWhite Spray Paint,  and French Country Cottage!

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Easy fall recipes: Taco Soup 

I’m all about some simple recipes.  I’m even more interested in cheap, tasty recipes that are easy to make. Taco soup certainty fits the bill for that 😀

All you need is ground beef, a can of diced tomatoes, a can of Rotel,  a can of yellow corn, a can of pinto beans, a can of black beans, a can of kidney beans, a can of beef broth and a packet of taco seasoning. 

First, pour those diced tomatoes and that can of Rotel in a stock pot.

Then, you need to brown your hamburger meat. I use 80% lean. 

Then, use a colander to drain your corn and beans.  I set mine in the sink and pour the corn directly in. 

Then the black beans… 

Then the pintoes and then the kidneys. 

Doesn’t that look pretty? All those colors. 

Pour what’s in that strainer into the stock pot with the Rotel and diced tomatoes.  Then, dump that beef broth on top of the whole mixture. 

Then, add the browned ground beef.  Mix well. 

Heat on medium heat until boiling. 

Serving suggestion: top with tortilla chips or sour cream and cheese and enjoy. 

What’s your favorite fall soup??

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate AddictThe Turquoiseaquifer and HomeA Place of My TasteThe Happy Housie, The Blissful Bee, My PinterventuresThe Lady Prefers to SaveThe Kolb Corner, Craving Some Creativity,  Let’s Get Crafty, Diane and Dean DIY,  Starfish CottageBluesky Kitchen,  Potentially Chic,  McCall Manor, and Odds and Evans,  The Quintessential MommyChristine Everyday,  Little Miss DexterousDécor To AdorePoofing the PillowsAt Home With JemmaWhite Spray Paint,  and French Country Cottage!

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Recipe: baked ziti with meat sauce

zitiban

Now that I’ve gone back to work from maternity leave, I’ve been on the search for quick and easy recipes. My favorite recipes to look for are make ahead and freeze recipes, or slow cooker recipes. I know I’ve posted several slow cooker recipes, but very few make ahead.

Prepare to be introduced to the easiest make ahead meal ever! The hardest part is browning the hamburger meat.

First, boil some ziti noodles on medium heat until they’re soft. Drain the water from the noodles. Next, stir in about a cup of ricotta cheese, until the noodles are coated. I then add a cup and a half of marinara sauce to the meat. I use Classico Cabernet Marinara, but you can use whatever you like.

I then mix the meat and marinara to the pasta. I sprinkle fresh, grated Parmesan and mozzarella over the top. If you’re going to make this later, pop it in the freezer. If not, pop it in the oven for 45 minutes at 350 degrees.

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It’s so easy and cheap to make, and my family loves it!

 

 

 

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate Addict, The Turquoise Home, A Place of My Taste, The Happy Housie, The Blissful Bee, My Pinterventures, The Lady Prefers to Save, The Kolb Corner, Craving Some Creativity,  Let’s Get Crafty, Diane and Dean DIY,  Starfish Cottage, Bluesky Kitchen,  Potentially Chic,  McCall Manor, and Odds and Evans,  The Quintessential Mommy, Christine Everyday,  Little Miss DexterousDécor To AdorePoofing the PillowsAt Home With JemmaWhite Spray Paint,  and French Country Cottage!

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Recipe: Pioneer Woman’s “Marlboro Man sandwich”

I don’t know about you guys, but I really love The Pioneer Woman, Ree Drummond. I’ve been reading her blog for awhile and I’ve become addicted to her show while on maternity leave.

[Foodnetwork.com]

I have made several of her recipes, but this week, we found a new favorite.

Pioneer Woman’s “Marlboro Man Sandwich” is fantastic. To see her original recipe, you can go here.

The only changes I made to her recipe was to leave out the hot sauce. My nursling was grateful.

Just like Ree, I started melting butter into the skillet, then with slicing and browning the onion. Then, I removed the onion.

I then chopped the meat and melted two more tablespoons of butter into the skillet. I sprinkled seasoning salt on the meat and then browned the meat.

Then I added two more tablespoons of butter and a half cup of Worcestershire sauce.  I also added the onions back in.

I toasted the rolls and added the meat.

If I were making this sandwich for just me, I’d have added green peppers, some mozzarella cheese and some red peppers, but my hubby isn’t down with bell peppers. Or mushrooms.

Still, this sandwich is delicious and it’s great just the way I’ve made it. Pop on over to the Pioneer Woman’s blog and check out how she makes this sandwich. Like me, she is into being flexible with recipes and encouraging others to make it their own. Happy cooking, and please come back.

Linking to StonegableWorthing CourtCedar Hill FarmhouseConfessions of a Plate Addict, and French Country Cottage!

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Recipe: Baked Zucchini and Cheese

We were given some zucchini earlier this week by my father-in-law. I have to confess, I’d only ever eaten zucchini fried or baked into zucchini bread. A friend of mine gave me this super easy recipe and it was delicious. My family enjoyed it so much that I didn’t even get pictures until someone had already been sampling 🙂 To make this, you just wash and slice the zucchini. Then, you pour olive oil into a glass baking pan. Line your pan with zucchini. Sprinkle garlic powder and pepper on the slices, and then cover the slices in mozzarella cheese. Cover and bake at 350 degrees for 30 minutes.

Do you notice some missing zucchinis in this picture? My hubby and my mom had to taste test. 
Want a printable recipe card? Of course you do. Remember to change your paper size to 5×7 for best results. 
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Recipe: Southern Skillet Fried Chicken

I realized this week that it has been FOR.EV.ER. since I posted a recipe! I used to post two of them a week, so I can’t believe this. I decided to redeem myself and get some cookin’ done! I decided to share my super easy skillet fried chicken recipe.

All you need is thawed chicken (either breast or tenderloins), all-purpose flour, margarine, and eggs.

I started by heating some margarine in my skillet on medium heat. Then, I dipped my chicken tenders in some whisked eggs. I rolled them in flour, and then I dropped them into the skillet.

After that, just make sure the internal temperature reaches 170 to 180 degrees. Keep it on medium heat, though, because if you don’t, the outside of the chicken will be burned before the inside is cooked.

The flavor was awesome. You should totally make this!

Linking to Stonegable and French Country Cottage!

As always, here is your handy-dandy printable recipe card. For best results, right click on the card and save it to your computer prior to printing. To print on a 5X7 index card, change your paper size to 5×7. 
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Recipe: Sauteed Italian Chicken

There is a wonderful Italian restaurant near my home that I love. It isn’t a chain; it’s an independently owned restaurant. They have many things on the menu I love to eat, but one of them is amazing. It’s called “chicken French,” and it’s a type of breaded chicken with some sort of lemon and olive oil sauce.

I found this recipe on the back of a bread crumbs box and thought that it might come close to tasting like chicken French. It wasn’t too far off, but I couldn’t quite figure out the sauce.

This recipe is really easy and it doesn’t take long to make. The first thing you do is wash your chicken. Then, season with salt and pepper.

Next, lightly dust the chicken with flour and dip it in some whisked eggs. Batter the strips in Italian bread crumbs. Throw your now-battered chicken in a skillet of olive oil and cook on medium heat until the internal temperature reaches 175-180. 
Be careful not to turn up your heat too high, as your breading will burn before the meat cooks. It’s a very tasty dish, and you should serve it with a side of spaghetti and marinara sauce. 
As always, here is your recipe card. Please right click on the card to save it to your computer. For best results, change your paper size to 5X7 to print on a 5X7 index card.

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